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The Ultimate Creamy Roasted Butternut Squash Soup (Easy & Velvety)

Close-up of vibrant orange roasted butternut squash soup topped with a swirl of cream and cracked black pepper.
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Make this easy roasted butternut squash soup for a creamy, comforting fall meal. Roasting the squash brings out deep flavor, resulting in a velvety texture perfect for weeknight dinners.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 small apple, peeled and chopped (optional, for sweetness)
  • 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with half of the olive oil, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the flesh is tender when pierced with a fork.
  2. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  3. Add the minced garlic and chopped apple (if using) to the pot. Cook for 1 minute until fragrant.
  4. Once the squash is cool enough to handle, scoop the roasted flesh out of the skin and add it to the pot with the onions and garlic.
  5. Pour in the vegetable broth. Add the chopped sage, salt, and pepper. Bring the mixture to a simmer.
  6. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  7. Return the pureed soup to the pot over low heat. Stir in the heavy cream (or coconut milk). Heat through gently, but do not boil.
  8. Taste and adjust salt and pepper as needed before serving hot.

Notes

  • For an extra layer of flavor, roast the squash with a drizzle of maple syrup for a savory sweet soup profile.
  • If you want a richer flavor, substitute 1 cup of the vegetable broth with chicken broth.
  • This soup freezes well for up to three months; cool completely before storing in airtight containers.

Nutrition

Find it online: https://cookingbyfelix.com/roasted-butternut-squash-soup-recipe/